homemade caribbean style pineapple habanero hot sauce recipe
12 –the number of hot sauces in my fridge. From Tabasco to Sriracha, green jalapeno to four different kinds of habanero, each has its own distinct purpose and right to exist in my fridge. And trust me, they all get used.
What with a mountain of habanero peppers growing in the garden and a need for a sweet and uber spicy hot sauce, the Bill Nye the Science Guy lab equipment came out and, after much experimentation, this Caribbean style pineapple habanero hot sauce recipe was born (hot sauce number 13). The Caribbean part is obvious -it’s a bit Jamaican (habanero, thyme, scallion, ginger, garlic, allspice), a little Trinidadian (mustard), a touch Barbadian (molasses), and no doubt a whole lot spicy.
Nerd.
Ingredients:
3+ habanero or scotch bonnet peppers. Remove the seeds and ribs if you can’t take severe heat.
Orange death.
3 rings of canned pineapple and 2 TBS of the juice
.5 tsp dried thyme or 1 tsp fresh thyme
3 cherry tomatoes
1 medium sized clove of garlic
A half inch piece of fresh ginger
The white part of 3 scallions
.5 tsp white vinegar
Juice of half a lime
2 TBS molasses
4 TBS yellow mustard
.75 tsp ground allspice
A dash of cinnamon
Salt to taste
Directions:
Add all the ingredients to a blender and blend until smooth. Taste for seasoning and adjust accordingly.
Blender eye view
Store in the fridge –tastes best after a couple of days.
Serve with:
Anything needing a sweet and tasty kick. This hot sauce also makes a killer grilling sauce (NOTE: it has a relatively large amount of sugar and can burn if not tended to) and great dip for pretzels and the like.
Delicious pain
food n more 
Hi, this recipe looks great, can’t wait to try it. You mentioned that it would be great as a grilling sauce. I have a tuna steak in my freezer and I’m wondering, how well do you think this sauce would go with tuna? Thanks
Your humble correspondent doesn’t eat fish of the scaled variety, so Ms. foodnmore was consulted. “Yes, this would certainly work –and be prepared for some bite. Just make sure you don’t use too much of the sauce, keep an eye out so it doesn’t burn, and oil the grill.”
I’d like to can this – any idea if I need to add more vinegar, and how long to process? Thanks! Looks good….
If you can correctly (air tight, sterilized, blah, blah, blah) there should be no need to add extra vinegar. Of course, throw in more for a nice acidic kick.
Many thanks – there are 40 habañeros sitting on my counter, think I’ll play with the batch size. Does the original recipe make about a half pint, or….
I’d like to make about 4-6 half pints of this stuff….
Cheers………. Tony
40 habaneros -sounds like a party.
The original recipe makes about half a pint, give or take.
What is the shelf life for this recipe?
Given the antiseptic qualities of vinegar, citrus juice (in this case lime), habaneros, and even allspice, it shouldn’t be much of a concern. Mine lasted about 6 months of liberal imbibing before all was gone —and I’m still alive. For better or worse.
Made with honey instead of molasses and came out great too, thanks for the recipe!
This recipe sounds really good, allbeit, quite hot!! I’m just discovering heat and I’m having a great time doing it. My grandson accuses me of “nukeulating” him! I do have a question regarding the white vinegar…. is it truly only 1/2 teaspoon? Seems ineffectual among all the other wild and wooly ingredients. Thanks!
PS: I have a grandson-in-law who loves to be nukeulated. I am sure he will love this sauce!! 🙂
Yep, only 1/2 teaspoon. Keep in mind that you’re also getting acidity from the lime juice and mustard. Now, I’ve taken quite a liking to vinegar as of late, so if it suits you throw in some more!
Go nuke em’.